2 cups pecans, toasted
1 cup butter, softened
1-1/4 cups icing sugar
1-1/2 tsp vanilla
2 cups all-purpose flour
1/2 tsp salt
Chop nuts finely; set aside.
In a bowl, heat butter with 1/4 cup (50 mL) of the sugar until smooth; beat in vanilla. With wooden spoon, stir in flour, salt and nuts, using hands to finish mixing and form dough into hail. Wrap in plastic wrap; refrigerate for 30 minutes.
Using hands, form dough into 1-inch (2.5 cm) halls; place 1 inch (2.5 cm) apart on ungreased baking sheets.
Bake in 325°F (160°C) oven for 18 to 20 minutes or until lightly golden. Remove to racks and let cool for 5 minutes.
Roll balls in remaining sugar; return to racks and let cool completely. Roll again in sugar. (Snowballs can be layered between waxed paper in airtight container and stored for up to 1 weeks or frozen for up to 3 months.)
Makes about 40.